Which shiso variety do you need?
- Sashimi garnish, cold noodle topping, or onigiri: green shiso (aojiso/oba) — use fresh, uncooked
- Crispy fried herb with tempura: green shiso — batter and fry whole leaves
- Making umeboshi (pickled plum): red shiso (akajiso) — provides the color and flavor
- Yukari furikake or shiso seasoning salt: dried red shiso — ground with salt into a purple-red condiment
Green shiso vs red shiso: two varieties, different purposes
| Green shiso (aojiso) | Red shiso (akajiso) | |
|---|---|---|
| Appearance | Bright green, serrated edges | Deep purple-red leaves |
| Flavor | Mint + basil + citrus, fresh and aromatic | Earthier, more pungent, slightly sour |
| Primary use | Fresh garnish, tempura, onigiri | Umeboshi pickling, yukari furikake |
| Used fresh? | Almost always | Rarely — mainly pickled or dried |
| Season | Spring through early fall | Early summer (June–July in Japan) |
How shiso tastes: the flavor that has no Western equivalent
Green shiso combines elements of fresh mint, sweet basil, a whisper of anise, and citrus zest into a single aromatic profile that does not map to any common Western herb. The closest analogy is Thai basil crossed with spearmint, but even that misses shiso's faint medicinal-herbal edge. It is distinctly Japanese — one bite and the flavor is recognizable from every sashimi plate and izakaya salad you have eaten.
Red shiso tastes different: earthier, more concentrated, less bright. When dried into yukari furikake it develops a sour-salty-floral flavor that works on hot white rice in a way that green shiso cannot replicate.
How to use green shiso in the kitchen
- Chiffonade over sashimi: roll 3–5 leaves tightly and slice into thin ribbons — scatter over sliced fish with wasabi and shredded daikon
- Cold soba or udon garnish: chiffonade over chilled noodles with grated ginger and nori
- Onigiri filling: wrap a whole shiso leaf around the rice ball under the nori, or tuck a leaf inside with umeboshi
- Shiso tempura: batter one side of a whole leaf and fry briefly (15–20 seconds) until crispy — the leaf stays aromatic and the contrast between crisp batter and soft herb is distinctive
- Shiso salt: blend 10–15 dried green shiso leaves with 2 tablespoons flaky sea salt in a mortar — a fragrant finishing salt for grilled fish or rice
- Niku-maki (meat rolls): wrap a shiso leaf and umeboshi paste inside thin slices of pork loin, roll, and pan-fry
How to use red shiso: umeboshi and yukari
Red shiso's primary role is in umeboshi production. Fresh red shiso leaves are salted, massaged to release their purple pigment (anthocyanin), and layered with salted ume fruit during the pickling process. The result: umeboshi turn from yellow-green to their characteristic deep pink-red. Without red shiso, umeboshi would look and taste quite different.
After umeboshi production, the spent red shiso leaves are dried and ground with salt to make yukari furikake — a purple-red seasoning with a sour, salty, floral flavor sprinkled on hot rice. You can also steep fresh red shiso in rice vinegar to make a vivid pink shiso vinegar for dressings and pickling.
What to use when shiso is unavailable
There is no perfect substitute. The closest options, ranked by usefulness:
- Korean perilla (kkaennip): same species, different cultivar — nearly identical in function, slightly more anise-forward. The best substitute if available.
- Fresh basil: closest common Western herb in function (aromatic leaf garnish), but the flavor is distinctly different — lacks shiso's mint and citrus dimensions
- Fresh mint + lemon zest: emergency garnish approximation only — do not expect it to taste like shiso
- Nothing: for sashimi garnish, omitting shiso entirely is better than using an herb that changes the flavor profile. Shredded daikon alone is sufficient.
Where to buy shiso and how to store it
Asian supermarkets (H Mart, Mitsuwa, 99 Ranch) stock fresh green shiso in the herb section — look for it labelled as “shiso,” “oba,” or “perilla.” Available seasonally at farmers markets, especially in California and the Pacific Northwest. Red shiso is harder to find outside Japanese grocery stores and is mostly a seasonal item (early summer).
Storage: wrap stems in a damp paper towel, seal in a container, and refrigerate for 5–7 days. Standing stems in a small glass of water extends freshness to 7–10 days. Do not wash until ready to use. Shiso seeds are widely available online if you want to grow your own — the plant thrives in warm climates and containers. Shop shiso seeds on Amazon →
Frequently asked questions
Is shiso the same as perilla?
Shiso is a variety of Perilla frutescens — specifically the Japanese cultivar (var. crispa). Korean perilla (kkaennip, var. frutescens) is the same species but a different cultivar with larger, rounder leaves and a distinct, more anise-forward flavor. They are closely related and sometimes substituted for each other, but they taste noticeably different. Japanese shiso is more minty-citrusy; Korean perilla is more earthy and anise-like.
Can I eat shiso raw?
Yes. Green shiso is almost always eaten raw — as a garnish on sashimi plates, sliced into chiffonade over cold noodles, tucked into onigiri, or chopped into salads. It is completely safe to eat raw and is at its most aromatic when uncooked. Red shiso is rarely eaten raw; it is primarily used in pickling and drying applications.
What does shiso taste like?
Green shiso has a complex flavor that combines elements of mint, basil, anise, and citrus with a faintly medicinal herbal quality. It does not taste like any single Western herb — the combination is uniquely Japanese. Red shiso is earthier, more pungent, and less fresh-tasting, especially when dried into yukari furikake.
Is red shiso and green shiso the same plant?
They are different cultivars of the same species (Perilla frutescens var. crispa). Green shiso (aojiso) has bright green leaves; red shiso (akajiso) has deep purple-red leaves due to anthocyanin pigments. They grow under the same conditions and are sometimes cross-pollinated in gardens, but they are cultivated and sold separately because their uses and flavor profiles differ.
Can I substitute basil for shiso?
Fresh basil is the closest common substitute in function (aromatic leaf garnish) but the flavor is quite different — basil lacks shiso's minty-citrus dimension. Thai basil is marginally closer due to its slight anise note. For sashimi garnish, no substitute truly works; it is better to omit than to use an herb that changes the flavor profile entirely.
How do I store fresh shiso?
Wrap stems in a damp paper towel, place in a sealed container or zip-lock bag, and refrigerate. Fresh shiso keeps 5–7 days this way. Alternatively, stand the stems in a small glass of water inside the fridge like cut flowers — this extends freshness to 7–10 days. Do not wash until ready to use; excess moisture accelerates wilting.
Can shiso be frozen?
Technically yes, but the texture degrades significantly — frozen shiso becomes limp and dark when thawed. It retains some flavor and works in cooked applications (mixed into fillings, blended into sauces) but is unusable as a fresh garnish after freezing. For preservation, drying (red shiso into yukari) or making shiso salt are better approaches.
Where to go next
- Shiso techniques and applications: How to Use Shiso — chiffonade, tempura, wrapping, and red shiso pickling
- Yukari and other furikake varieties: What Is Furikake — includes red shiso yukari, nori, and katsuobushi blends
- Using furikake on rice and beyond: How to Use Furikake — yukari furikake techniques and pairings
- Need a shiso replacement? Shiso Substitute — perilla, mint + basil blend, and other options ranked
- Ponzu — often garnished with shiso: What Is Ponzu — citrus-soy dipping sauce that pairs with shiso garnish
- The pantry context: Japanese Pantry — where shiso fits among Japanese ingredients
- Shiso as an onigiri ingredient: Onigiri Fillings — shiso + umeboshi and other classic combinations
- Browse all guides: Guides Hub